Indian Smoke Infused Salmon Tikkas
Posted on 27 November 2016
Tikkas are a type of Indian food that is very common particularly in the Punjabi cuisine, meaning from the Punjab region of India and Pakistan. This type of cuisine has a rich tradition of many distinct and local ways of cooking. Tikkas are usually served as an appetiser but can also be eaten as main dish usually with some sides. While tikkas are mostly known as pieces of meat, there are a variety of different types. This is one made of fish instead of meat. In Southern India smoke infused salmon tikkas is very popular.
Chicken Tikka Masala is a tikka dish with a very flavourful paste of spices. If you enjoy that dish you will love this one, too! Depending on the taste the sides to this dish can be adjusted as you wish: Whether you enjoy your smoke infused salmon tikkas with some butter or garlic naan bread, some yoghurt with fresh vegetables, some seasoned basmati rice or just plain with some lemon - it is up to you!
SMOKE INFUSED SALMON TIKKAS INGREDIENTS
1 lb Salmon
1 tbsp. lemon juice
½ tbsp. pureed ginger
½ tbsp. pureed garlic
1 tbsp. coriander paste (made by putting fresh coriander leaves in a chopper)
2 tbsp. vegetable oilSalt to taste
- Cut salmon into pieces 2” square and transfer into oven proof dish with a tightly fitting lid.
- In a mixing bowl combine the lemon juice, ginger, garlic, coriander paste and salt.
- Marinate the fish in this mixture and leave for 30 minutes.
- Heat the piece of charcoal till red.
- Put it on the fish mixture and pour 1 tbsp. oil on the coal – it will smoke furiously. Cover immediately with a tightly fitting lid, let the smoke infuse the fish. Leave for 15 minutes.
- Remove the coal and either grill or pan fry with a little oil.